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Ingredients
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Batter
Cooking & Serving
Method
Batter
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.
Combine wet ingredients
In a separate medium bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogenous.
Mix batter
Make a well in the center of the dry ingredients and pour the wet ingredients in. Gently fold with a spatula or wooden spoon until just combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.
Cooking & Serving
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot skillet (adjust size as preferred). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully with a spatula and cook the second side until golden brown, about 1–2 minutes more. Repeat, adding a little more oil or butter if needed between batches.
Keep warm (optional)
If making multiple batches, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.
Serve
Stack pancakes and serve immediately with maple syrup and optional fresh fruit or other toppings to taste.